Chinese Food
Home style kung pao chicken
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Kung pao chicken has become one of the most famous Chinese dishes. As for whether it is Sichuan, Shandong or Guizhou? There are different opinions, so the approach is slightly different. However, the chicken breast is the main ingredient. Through the cooking method of the big fire skillet, the chicken can be quickly turned from raw to cooked in a short time, and it can be put out of the skillet in time, keeping the tender and smooth taste of the chicken. With crispy fried peanuts and crispy cucumber grains, this dish has three tastes of smoothness, freshness and crispness.
Cooking ingredients
Cooking Steps
Step1:1 small section of green onion, 1 piece of ginger, 5g of soy sauce, 20g of cooking wine, 10g of vinegar, 5g of Lake powder, 2G of salt, 10g of peanut oil, 10 pieces of dried hot pepper, 30 pieces of prickly ash and a little of peppe
Step2:Chicken breast should be soaked in water in advance. Wash and remove the blood.
Step3:Cut the chicken breast into about an inch.
Step4:Add 5g soy sauce, 10g cooking wine, water lake powder, pepper, peanut oil and a little salt.
Step5:Mix the seasoned chicken breast evenly and make it evenly starched.
Step6:Peel the carrots. Cut the cucumbers into strips and use a knife to remove the seeds.
Step7:Cut carrots and cucumbers into pieces about the size of chicken breast. Cut ginger into pieces. Cut scallions into 1 cm segments. Set aside.
Step8:In the oil pan, heat the oil to 50% heat. Pour in the peanuts that are washed and dried. Fry the peanuts over low heat until the skin of the peanuts is slightly discolored. Then you can scoop them up.
Step9:Deep fry the peanuts and take the last step. Mix the sauce - add 1 tablespoon of starch, 1 tablespoon of soy sauce, 2 tablespoons of vinegar, a little pepper and salt. Add a little water and mix well.
Step10:Heat up. Pour 10g peanut oil into the pot. Stir fry the pepper and dried pepper over low heat to make it fragrant.
Step11:Stir fry dried pepper and prickly ash to make them fragrant, then fish them out and discard them.
Step12:Stir fried oil directly into the onion, ginger. Continue to stir fry out the flavor.
Step13:Add the marinated chicken breast. Stir fry it over high heat. You can see that the chicken breast is turning from pink to white very quickly. After the chicken breast is completely turned white, pour in the mixed sauce. Continue to stir fry evenly.
Step14:Pour in the sauce, stir fry for tens of seconds, then add carrots and cucumbers. If you like the carrot soft, you can put it in advance. Stir fry for one minute, then add cucumbers.
Step15:The last step is to add the fried peanuts, turn off the heat, stir slightly, and get out of the pot.
Step16:Such a dish seems to have many ingredients and complicated operation. In fact, it takes less than five minutes from the chicken breast to the pot. It saves time and is very delicious. Would you like to try it?
Cooking tips:1. The chicken breast should be soaked in water for about 10 minutes. It can remove the fishy smell of chicken 2. The chicken breast should be cut to the same size as far as possible, so that all the chicken breast can be cooked at the same time 3. Cucumber seeds and peanuts should not be heated for a long time. Otherwise, you will lose the taste and skill in cooking.
